Tuesday, September 10, 2013

Crockpot Frikadeller

This is a mix of Mark Bittman's recipe for Frikadeller and a crockpot Swedish meatball recipe I found online. Growing up we ate frikadeller a lot and I always found them to be really dry, sorry Mom. I like these because of the rich sauce.

1-1/2 lb of ground meat - should be mix of pork and veal, but I can't bring myself to use veal, so I use pork and beef.
1/2 cup or less of plain bread crumbs
3/4 cup of cream
a pinch of ground cloves
pepper to taste

2 (10 oz) cans cream of mushroom condensed soup with roasted garlic
1/2 cup water
1 cup sour cream
2 Tablespoons flour
1/4 teaspoon pepper

Combine all the meatball ingredients. I add the bread crumbs and cream a little at a time and mix as I go.

Make meatballs about golfball size or smaller, put in crockpot.  Mix the soup and water and pour over the meatballs.  Cover and cook on low for 5-6 hours.

In a small bowl, combine sour cream, flour and pepper and blend well.  about 30 moniutes before meatballs are done cooking, add a spoonful of the hot liquid from the crockpot and blend.  Add the sour cream mixture to crockpot, stir well, cover, and cook on low for 30 - 40 minutes until thickened and blended.  Serve over mashed potatoes (or hot cooked rice).

1 comment:

  1. The crock pot is saving my life at the moment. That is, when I remember to go the store and buy ingredients to put in it. This recipe looks great.


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